Brome Duck Breast Rolls with Mushroom-Maple Sauce

Brome Duck Breast Rolls with Mushroom-Maple Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 1:00 Total Time


Add all
  • 2

    brome lake duck breasts

  • 3 Tbsp.
    (45 mL)

    butter, melted

  • 8

    of phyllo

  • as needed extra-virgin olive oil

  • 1/4 cup
    (60 mL)

    minced shallots

  • 7 oz
    (200 g)

    oyster mushrooms, coarsely chopped

  • 1/3 cup
    (80 mL)

    Maple syrup

  • 2 Tbsp.
    (30 mL)

    dry white wine

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1 cup
    (250 mL)


  • Salt and pepper to taste


Preheat oven to 350°F (180°C).

In a skillet, brown duck breasts.

On a baking sheet, arrange breasts skin-side up.

Roast 5 minutes. Remove and refrigerate breasts for about 10 minutes.

Cut breasts in two lengthways.

Brush a phyllo sheet with melted butter and top with another sheet.

Place a half breast at the edge of the sheet, and roll up the sheet. Seal the ends of the roll.

Repeat with remaining six sheets of phyllo and 3 pieces of duck.

Bake 10 - 15 minutes for medium doneness. Set aside.

In the same skillet, heat a little oil and, stirring constantly, cook shallots and mushrooms, without colouring.

Pour in maple syrup and reduce over high heat.

Deglaze with white wine and balsamic vinegar and reduce some more.

Add demi-glace. Season to taste.

Slice duck rolls diagonally.

Spoon a little sauce over the bottom of the plates, lay sliced duck roll on top of it and serve with pan-fried small new potatoes.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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